The pumpkin and shrimp soup is a delicious dish rich in flavors and aromas. The sweet pumpkin pairs perfectly with the delicate taste of the shrimp, creating a balanced and tasty dish. This soup is perfect to serve as a first course on cold autumn or winter evenings. Originating from the Italian coastal region, it is a specialty that recalls the sea and seafaring traditions. Try it and you will be won over!
Sauté the chopped shallot in 4 tablespoons of olive oil
Chop all the other vegetables except the bay leaf and add them to the sauté
Let the flavors develop
Add the rum and let it evaporate
Add the bay leaf and 1 1/2 liters of boiling salted water and cook for 20 minutes
Clean the shrimp and add them to the soup
Cook for another 10 minutes and serve very hot
Pan
Rum glass
Italia
| Energy (kcal) | 69.19 |
| Carbohydrates (g) | 3.23 |
| of which Sugars (g) | 2.79 |
| Fat (g) | 3.73 |
| of which Saturates (g) | 0.55 |
| Protein (g) | 4.21 |
| Fiber (g) | 0.99 |
| Sale (g) | 0.04 |
